Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

9. Carbohydrates

Starch

Biochemistry

9. Carbohydrates

Starch

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Multiple Choice

Cellulose, an unbranched β(1-4)-linked homopolysaccharide of D-glucose, differs from starch in that starch is:

A β-1,6-linked D-mannose homopolysaccharide that is branched.

A β-1,6-linked D-glucose homopolysaccharide that is unbranched.

An α-1,6-linked D-glucose homopolysaccharide that can be branched or unbranched.

An α-1,4-linked D-glucose homopolysaccharide that can be branched or unbranched.

An α-1,4-linked D-mannose homopolysaccharide that is branched.

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Verified step by step guidance

Understand the structure of cellulose: Cellulose is a homopolysaccharide composed of D-glucose units linked by β(1-4) glycosidic bonds. It is unbranched.

Recognize the structure of starch: Starch is a polysaccharide composed of D-glucose units. It can be either amylose, which is unbranched, or amylopectin, which is branched.

Identify the type of glycosidic linkage in starch: Starch primarily consists of α(1-4) glycosidic linkages in amylose and both α(1-4) and α(1-6) linkages in amylopectin, where the α(1-6) linkages create branches.

Compare the linkages: Cellulose has β(1-4) linkages, while starch has α(1-4) linkages, with potential α(1-6) linkages for branching in amylopectin.

Conclude the correct description of starch: Starch is an α-1,4-linked D-glucose homopolysaccharide that can be branched (amylopectin) or unbranched (amylose).